Decadent Black Forest Brownies

I swear these brownies are the dessert version of a mood swing — dark, fudgy, suddenly frivolous with cherries and whipped cream. They’re basically Black Forest cake collapsed into a sticky, chocolatey square you can eat with your hands and not feel judged. Rich brownie base, tart cherry jam or fresh cherries, a boozy wink if you want (kirsch, really), and clouds of whipped cream on top. Decadent? Yes. Worth the small mess in your kitchen? Absolutely.

My husband calls them “the reason we keep extra cocoa on hand.” He’ll walk into the kitchen, sniff the air like a bloodhound, and one minute later there’s chocolate on his face and a napkin in his fist. We made these the first winter we moved into our tiny house — power went out and we made brownies by candlelight, then topped them with jarred cherries and whatever cream we had. They tasted like survival and celebration at once, and now they’re our default “when-in-doubt” dessert. Our kiddo? Will trade you a full Pokémon card collection for a brownie with extra cherries. No shame in bribery.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Chocolate Butterfinger Fudge Recipe

DESSERT

Peppermint Patties Made Easy

DESSERT

German Rock Date Cookies Recipe

DESSERT

Easy Salted Caramel Fudge Truffles

These brownies are the recipe where I learned not to rush the cooling. I once frosted the brownies while they were still warm and ended up with a puddle of chocolate-cherry goop that my family called “rustic” and I called a meltdown. Also: if you’re feeling extra lazy (hi, me on weeknights), spoon jarred cherry pie filling on top and call it a day — no judgment. I tried swapping in espresso powder once and it made the chocolate sing like it knew all the secrets. Don’t be afraid to mess with it; that’s when the best happy accidents happen.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and regular granulated sugar for classic texture; avoid low-sugar blends unless you’re adjusting other ingredients.
– Chocolate: Pick a solid baking chocolate or a good-quality bittersweet bar — the better the chocolate, the better the brownies. Avoid overly sweet chips if you want depth.
– Eggs: Room-temperature eggs blend more evenly into your batter; take them out of the fridge 15–20 minutes before baking.
– Dairy: Use real butter for richest flavor; if you must, sub in a neutral oil but expect a different crumb.
– Fruit: Fresh sweet-tart cherries are gorgeous in season, but frozen or jarred cherries work just as well for convenience.
– Nuts & Seeds: If adding walnuts or pecans, toast them briefly for maximum nuttiness; large chunks work best for texture.

Prep Ahead Ideas

– Make the brownie batter the night before and keep it covered in the fridge; bring to room temp before baking for even rise.
– Prepare the cherry topping ahead (simmer cherries with a little sugar and lemon or use pie filling) and store in a sealed container in the fridge.
– Whip the cream just before serving for best texture, or whip to soft peaks and store in the fridge for a few hours; re-whip briefly if it deflates.
– Use airtight containers: brownies keep best in a box or baking dish with a tight lid; cherries in a glass jar.

✔Time-Saving Tricks

– Use jarred cherry pie filling or canned Morello cherries to skip the stovetop reduction.
– Melt chocolate and butter together in the microwave in short bursts instead of using a double boiler — stir between bursts.
– Bake in a larger pan for thinner brownies that bake faster, or a smaller pan for thicker brownies you’ll need more time for.
– Don’t over-whip the cream; soft peaks are faster and prettier on top of warm brownies.

✔Common Mistakes

– Overbaking: I once left them in for “just a few more minutes” and lost the fudgy center. Pull when a toothpick has a few moist crumbs.
– Frosting too warm: Ice cream-scooped whipped cream melts if the brownies are piping hot — cool completely if you want neat layers.
– Too-soggy cherries: If your cherries are watery, simmer down to thicken or mix with a tablespoon of cornstarch slurry to prevent a runny top.
– Skimping on salt: A pinch of salt in the batter wakes up the chocolate — don’t skip it.

What to Serve It With

– A scoop of vanilla bean ice cream or coffee ice cream next to a warm square is heavenly.
– Simple espresso or strong coffee to cut the sweetness.
– A bright green salad if you want to pretend it’s a balanced meal; arugula with lemon vinaigrette is my go-to.
– Toasted nuts sprinkled on top add crunch and drama.

✔Tips & Mistakes

– Use room-temp eggs for a smoother batter and better lift.
– Salt early in the batter, taste the cherry mix and adjust before assembly.
– If brownies are underbaked, give them time to cool — sometimes they finish setting as they cool.
– One-liner: I once traded a corner brownie for a midnight grocery run — best trade I’ve ever made.

✔Storage Tips

Stash leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5; the whipped cream shortens fridge life so store the components separately if you want them to last. Cold brownies are totally fine for breakfast (don’t act surprised), and they get denser and fudgier as they chill — a lot of people prefer them that way. Reheat briefly in the microwave for a warm, gooey treat, but don’t blast the whipped cream.

✔Variations and Substitutions

– No alcohol? Skip the kirsch and add a teaspoon of cherry extract or a splash of vanilla instead.
– Gluten-free: swap in a 1:1 GF flour blend; texture will be slightly different but still delicious.
– Vegan-ish: use coconut oil and a flax egg, plus dairy-free chocolate and chilled coconut cream for topping — the texture changes but it can work.
– Nut-free: leave out the nuts and add chocolate chunks for texture instead.

Frequently Asked Questions

Decadent Black Forest Brownies

Ultra-fudgy brownies swirled with cherry preserves and studded with juicy cherries, finished with a glossy chocolate ganache. A lush nod to the classic cake in handheld form.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.75 cup unsalted butter, cut into pieces
• ▢ 6 oz semisweet chocolate, chopped for the brownie batter
• ▢ 1.25 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 3 large eggs room temperature
• ▢ 2 tsp pure vanilla extract
• ▢ 1.5 tbsp kirsch (cherry liqueur) optional but recommended
• ▢ 1 cup all-purpose flour
• ▢ 0.33 cup Dutch-process cocoa powder
• ▢ 0.5 tsp fine sea salt
• ▢ 0.5 tsp instant espresso powder enhances chocolate flavor
• ▢ 1.25 cup dark sweet cherries, drained and chopped well-dried if jarred or canned
• ▢ 0.5 cup cherry preserves stir to loosen
• ▢ 0.75 cup semisweet chocolate chips
• ▢ 0.5 cup heavy cream for the ganache
• ▢ 6 oz bittersweet chocolate, finely chopped for the ganache

Instructions

Preparation Steps

• Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
• Melt butter and the 6 oz chopped semisweet chocolate in a heatproof bowl set over barely simmering water. Stir until smooth, then cool 5 minutes.
• Whisk in granulated and brown sugars until glossy and combined.
• Beat in eggs one at a time until the batter looks thick and shiny. Stir in vanilla and kirsch.
• Whisk flour, cocoa, salt, and espresso powder in a separate bowl.
• Fold dry ingredients into the chocolate mixture just until no dry streaks remain.
• Fold in chopped cherries and chocolate chips. Do not overmix.
• Spread half the batter in the pan. Spoon small dollops of cherry preserves over it and gently swirl. Cover with remaining batter and lightly swirl again.
• Bake 28–32 minutes, until edges are set and a tester comes out with moist crumbs. Cool completely in the pan.
• Warm cream in a small saucepan until steaming. Pour over the 6 oz finely chopped bittersweet chocolate, rest 2 minutes, then whisk smooth.
• Spread ganache over cooled brownies. Let set 20–30 minutes until just firm.
• Lift out using parchment and slice into 16 squares.

Notes

Variation: Add 1/4 tsp almond extract with the vanilla for a Black Forest twist. Serve with lightly sweetened whipped cream and fresh cherries. Storage: Keep airtight at room temperature 2 days, or refrigerate up to 5 days. For cleaner slices, chill 30 minutes before cutting.

This recipe is an original creation inspired by classic Decadent Black Forest Brownies flavors. All ingredient ratios and instructions are independently developed.